Mukwonago may be the place of the bear, but since the 1850s, Wisconsin has established itself as the place of the cow. For this week's Nonfiction Friday, we're focusing on the industry that has made us proud to be "The Dairy State."
Creating Dairyland: How Caring for Cows Saved Our Soil, Created Our Landscape, Brought Prosperity to our State, and Still Shapes Our Way of Life in Wisconsin by Edward Janus.
Call number: 636.2142 JANUS
A history of over a century and a half of dairy farming and cheese making, complemented by historical photographs. Written by former dairyman and journalist Ed Janus.
The Master Cheesemakers of Wisconsin by James Norton and Becca Dilley.
Call number: 637.309775 NORTON
Meet the master cheesemakers of Wisconsin who have a hand in crafting nearly 600 varieties of artisinal cheese. Beautiful photographs add insight to their work.
Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin by Martin Hintz and Pam Percy.
Call number: FOOD 641.3735 HINTZ
Learn the best ways to enjoy that real Wisconsin cheese.
Clarabelle: Making Milk and So Much More by Cris Peterson.
Call number: JUV 636.2142 PET
Kids can learn what life is like for a Wisconsin dairy cow and her calf.